Add frozen vegetables, onion, garlic, barley, chickpeas, broth, water, and thyme to a crock pot bowl. Cook on high for 2 to 2 ½ hours, or on low for 4 to 4 ½ hours. Barley should be tender and most of the liquid should be absorbed.

Remove and discard thyme sprigs; stir in lemon juice. Top with parsley and cheese and serve.

Services

Support

​This information was funded by the USDA's Supplemental Nutrition Assistance Program - SNAP.SNAP helps low-income people buy nutritious food for a better diet. To get more information contact the CT Department of Social Services at 1 855 626-6632 or www.CT.gov/dss.